Yemista (Greek Stuffed Peppers)

Recipe by English_Rose
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Neatly cut the tops off the peppers and set the tops aside. Remove the membrane and seeds from the peppers and discard.
  • Heat 4 tablespoons of the oil in a heavy-based saucepan and fry the onion until it begins to colour. Stir in the rice and ground pork.
  • Add the herbs, cinnamon, salt and freshly ground black pepper to taste and the tomatoes.
  • Stir until the rice becomes transparent and the meat loses its redness.
  • Preheat the oven to 350°F
  • Use the mixture to loosely fill the empty peppers.
  • Arrange the filled peppers snugly in a casserole dish (wedging some potato slices between them, if necessary, to keep them upright.)
  • Put the reserved pepper tops back on the peppers, like lids.
  • Combine the lemon juice, water and remaining oil and pour into the dish around the peppers.
  • Bake for about 30 minutes until the peppers are tender and the filling is cooked and hot.
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